The forum focuses on finding ways to produce sufficient food for a growing world population with limited resources while reducing the impact on the environment and this year’s International Green Week, a food, agriculture and horticulture fair, emphasized animal-friendly farming, among other issues. In short, agriculture is once again a hot topic.

I had planned to write about farming in Iceland a couple of weeks ago. I had read that mid-January marked some kind of international week for agriculture or farming (other than the above-mentioned events).

This may mean good business for manufacturers of organic food products.

At least one company specializing in organic dairy products has released a statement saying that they have never used industrial salt in any of their products.

I’ve written about fresh food production and organic farming in Iceland in the past and am always excited to see new local products—organic or not—in the shops.

Last summer and autumn were a particular treat with all sorts of vegetables and products, like new leafy green vegetables, locally grown chilies, different varieties of (and colored) carrots and new flavors of organic yoghurt, becoming available (or at least more widely available).

During the Reykjavik Real Food Festival, a celebration of Icelandic food and food culture held for the first time last year, a farmers’ market was held in Café Hressó in downtown Reykjavík.

It was an encouraging sight to see in the city, not exactly known for its outdoor food markets.